Make the most important meal of the day also the most memorable with these vanilla-scented pumpkin pancakes. Reminiscent of pumpkin pie, these hot cakes are a breeze to make, and are crowned with walnuts, butter, and dripping with syrup. Paired with crisp and smoky bacon, these are best enjoyed in your jammies, lingering over a quality cup of joe while you catch up on your Netflix queue.
Line a plate with a paper towel. Place bacon on prepared baking sheet and bake until bacon is crispy, 10-12 minutes. Transfer to towel-lined plate. While bacon cooks, make pancake batter.
Make the Pancake Batter
Whisk together ½ cup water, canned pumpkin, 1/8 tsp. salt, liquid egg, brown sugar, vanilla extract, pumpkin pie spice, and 1 Tbsp. olive oil in a large mixing bowl. Pour dry pancake mix into liquid egg-pumpkin mixture and stir until a moistened batter forms. Batter will be slightly lumpy.
Start the Pancakes
Lightly coat a medium non-stick pan with cooking spray and place over medium-high heat. Pour ¼ cup batter into hot pan and cook until bubbles form and the edges are dry, 1-3 minutes.
Finish the Pancakes
Flip and cook pancake until browned on second side, 1 minute. Repeat with remaining batter, one at a time, using additional cooking spray as necessary. This recipe makes about 8-10 3" diameter pancakes.
Plate the Dish
Stack pancakes on a plate. Top with walnuts, a pat of butter, and a drizzle of syrup. Serve bacon next to pancakes.